Olive Garden Minestrone Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
Directions:
1. tablespoons olive oil
2. /2 cup minced white onions (about 1 small onion)
3. /4 cup chopped zucchini
4. /4 cup frozen cut italian green beans
5. /4 cup minced celery (about 1/2 stalk)
6. teaspoons minced garlic (about 2 cloves)
7. cups vegetable broth (Swanson is good *note: Do not use
8. chicken broth!*)
9. (15 ounce)can red kidney beans , drained
10. (15 ounce)can small white beans or great northern beans , drained
11. /2 (14 ounce) can diced tomatoes
12. /2 cup carrots , julienned or shredded
13. tablespoons minced fresh parsley
14. teaspoons dried oregano
15. teaspoons salt
16. /2 teaspoon ground black pepper
17. /2 teaspoon dried basil
18. /4 teaspoon dried thyme
19. /2 cups hot water
20. cups fresh baby spinach
21. /3 cup small shell pasta
22. Directions
23. Heat two tablespoons of olive oil over medium heat in a large soup pot.
24. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
25. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
26. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
27. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
28. Recipe submitted by SparkPeople user SLM624.
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